Pickled Beetroot Slaw:
- 1 pack LeaderBrand Pure’n Ezy Baby Beets, grated
- 1 bag LeaderBrand Coleslaw
- Pinch of sea salt
- 2 Tbsp olive oil
- 1/4 cup apple cider vinegar
- 1/2 tsp whole caraway seeds, toasted
- Lemon wedges, to serve
Chicken Katsu Curry:
- 2 large free range chicken breasts, cut in half through the middle to create 4 flat pieces of chicken
- 1 cup seasoned plain flour
- 2 eggs, lightly beaten
- 1 cup Panko bread crumbs
- 1 tsp oil
- 1 Tbsp oil
- 1 onion, thinly sliced
- 1 Tbsp Gourmet Garden minced ginger
- 1 Tbsp Gourmet Garden minced garlic
- 1 Tbsp curry powder
- 2 Tbsp plain flour
- 1/4 cup boiling water
- 600ml chicken stock
- 1/4 cup soy sauce
- 2 tsp honey
- 2 tsp apple cider vinegar
- 1 tsp garam masala
- 1 bay leaf
To make the Katsu Sauce, heat oil in a saucepan over medium-high heat. Add onion and cook until soft. Add ginger and garlic and cook for a further minute.
Add curry powder and stir until fragrant (approx 1 minute). Add flour to curry powder mixture and stir for 1-2 minutes until flour darkens to a light brown colour. Slowly add in boiling water while stirring until you have a smooth thick paste. Whisk stock into paste in small quantities, then add soy sauce, honey and bay leaf and simmer, whisking for 20 minutes, adding more stock or water if needed. The sauce should be thick but still pourable. Stir in vinegar and garam masala and keep warm. Remove bay leaf before serving.
To cook the chicken, dip each piece in seasoned flour, then into egg, then finally in panko crumbs, coating each side.
Heat oil in large frying pan and fry chicken pieces until golden, approx 5 minutes per side, or until cooked through.
Put the Pickled Beetroot Slaw ingredients in a bowl and combine well.
Once chicken is cooked through, slice diagonally and place on plate. Drizzle chicken with Katsu Sauce and enclosed Coleslaw dressing and serve with a side of Pickled Beetroot Slaw and lemon wedges.